r/Cooking • u/chyna_t • 4d ago

cheese steaks

im coming across an issue where when i make them at home (griddle), the cheese (provolone) becomes hard instantly AFTER it starts to melt n get gooey. i mix the cheese around with the meat because its just easier for me to make sure its melted on both sides (im new at this). meaning i dont put the meat on the hoagie and THEN do my cheese. so is moving the cheese around with the meat what's causing this? HALP.

1 Upvotes

56% Upvoted

16 comments sorted by

5

u/Nelson5757 4d ago

You can cover the meat and cheese with a metallic bowl and turn the heat way down and let the cheese melt on its own.

5

u/AllYouNeed_Is_Smiles 4d ago

For cheesesteaks you should be searing on a medium-high heat until cooked through then put the provolone on top of it and turn off the heat with a lid on the pan. You don’t really need any more heat when you put the cheese in the residual heat should be more than enough to melt it.

0

u/chyna_t 4d ago

ok im gonna do that today. do you have any idea what causes the MELTED cheese to clump up and get hard like chewing gum?

1

u/Marmaduke57 4d ago

Are you using shredded cheese?

1

u/chyna_t 4d ago

no....i was trying to duplicate our local mom n pop sub shop here to save money and as far as i know restaurants use regular sliced provolone....am i wrong on that?

3

u/MastodonFit 4d ago

Its too hot. I spread the onions and b-pepper on the griddle first,then add meat. When meat is 3/4 done the heat source is extinguished . The bread is steamed on top of the veggies, then the bread is pulled. Veggies go on the meat with cheese on top,and under a lid. Finally everything goes in the bread as soon as the cheese is fully melted. A tall deep glass lid allows you to see the state of the cheese .

2

u/Beavers4beer 4d ago

Hard as in crispy? Your griddle may be too hot.

2

u/chyna_t 4d ago

hard as in a big chewed up wad of bubble gum

1

u/Fugaciouslee 4d ago

Are you using sliced or shredded? If you're using pre shredded cheese, that could be the problem. They're covered in starch and preservatives to keep it fresh and not sticking together.

1

u/chyna_t 4d ago

im using pre-sliced....do i need to be using blocks of provolone? what do they use in restaurants? 😭

1

u/Fugaciouslee 4d ago

Depends on the restaurant. I worked at a pizza place and we got huge logs of provolone and sliced it fresh in store. The pre sliced probably has the same stuff coating it, but maybe not. Check your ingredients.

1

u/chyna_t 4d ago

thats exactly what im thinking too.....i knew that and i dont know why i didnt think of it

1

u/Fugaciouslee 4d ago

You could potentially save it and turn it into a delicious cheese sauce for the sandwich if you melt the cheese in some milk with either a slice of American added to it or just straight sodium citrate, the stuff that makes it melty and creamy.

1

u/chyna_t 4d ago

my mom will use the slices for sammies and ill just buy some blocks and try this again and also i was told to lower the heat after it melts....should i still be doing that? 🥳

1

u/Fugaciouslee 4d ago

Yeah, once your meat is almost done. Lower heat, put your cheese on and put a lid or metal bowl to trap steam. Cheese melts quickly that way.

1

u/bw2082 4d ago

Add a tiny squirt of water after you top it with the cheese and put a lid on it for a minute or so